Using Cinnamon in Indian Cooking
There is one variety called Cinnamomum verum which produces 'true cinnamon' most other cinnamon comes from related species that are also refereed to as cassia.
Production has always been a very manual labour intensive process which is why cinnamon is expensive. The bark from the trees is peeled from branches and once dried is curled inside one another to form quills of a smooth paper like twirl that are creamy brown in colour.
Cinnamon gives a beautiful aroma to a dish, adding a savoury hot flavour which is more pungent then Cassia bark.
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